easy dessert recipe

(Printable version of this recipe are near the end of the post. This post contains affiliate links which help fund this blog but at no cost to you.)

Last week, I shared one of my favorite go to recipes: raw granola. This week, I’m sharing one of my favorite ways to eat it, especially as a snack.

When you first “give up” eating certain foods, it can be hard not to lament all the foods you loved to eat B.D.C. (before the diet change). Like traditional fruit crisp.

While I’ve never been much of a pie person, I always adored crisp because of the topping. With added sugars (mostly) out of the picture, however, the traditional topping for crisp was no longer an option because it’s loaded with brown sugar.

Thankfully, I discovered this raw granola makes an excellent substitute. The dates for the brown sugar and the pecans add buttery crunchy notes. No need to find a sub for the oats, unless you need ones that are certified gluten free.

The “recipe” for this raw fruit crisp is simple:

one piece of raw fruit per person (e.g. apples, pears, peaches) or an individual serving size of berries per person

Besides the health benefits of eating raw fruit, another thing I love about this raw fruit crisp is that it’s more economical. LOL Whenever I make a cooked fruit crisp (apple, for example), I always use much more fruit than if I leave the fruit uncooked because the water evaporates as it cooks down. And with several hungry mouths to feed, ones that particularly love dessert, anything I can do to stretch our food budget is a bonus.

Add all ingredients for the raw granola to a food processor or blender and blend until it becomes crumbly. Don't overmix or the pecans will release their oils. Can be stored in an airtight jar in the fridge for a couple weeks.

Prepare fruit as needed (e.g. washing it, slicing/dicing) and add to an individual serving bowl along. Sprinkle cinnamon over top and add topping.

Recipe Notes

*If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using. See post on why I prefer using date paste.

There are three things I have to do before I start writing a blog post: get my pictures purdied up, make sure my nails are clipped short and fix my hair in a ponytail. The pictures are essential. The other two? Just a couple quirks that minimize distractions for me. LOL

Now that those are out of the way, let’s chat about these no bake chocolate mint squares.

They are a minty take on a couple of recipes I frequently use for desserts and are fast and simple to whip up. The only downside, perhaps, is waiting a couple of hours for them to set in the fridge. Which is why it’s always a good idea to leave a little bit of the mousse filling in the food processor bowl.

Here are the stats on these no bake chocolate mint squares:

chocolatey

minty

vegan

gluten free

paleo option

raw option

no added sugar

plant protein

higher in fat (thanks to the avocado, coconut milk and nuts)

I’m giving you two options for the finished look: naked…

…and fancy.

Truthfully, I often go the low-key route and let the taste of these squares do all the talking (especially if I’m in a hurry), but occasionally it’s fun to dress things up a little, especially if you’re bringing these along to a friend’s house or potluck.

To make the fancy version, be sure to follow the steps in the instructions carefully which will save you time and ingredients. Trust me on this one.

If you use peppermint essential oil (like I did), make sure it is a high quality one and approved for internal consumption. My favorite brand is by Young Living with the extra bonus of being able to support my friend in her business. If you use peppermint extract, you’ll need more than the EO since it isn’t as strong.

These vegan chocolately minty squares are easy to make, free of added sugars and can be suited to a gluten free and paleo diet.

Course: Dessert, Snack

Servings: 16squares

Author: Andrea Anderson

Ingredients

For the base:

1 cupalmonds (raw if preferred)

3/4cupdate paste*

1/2cupunsweetened shredded coconut

1/4cupcocoa powder

2scoops100% pure powdered stevia

For the filling:

1just ripe avocado

115 oz canfull fat coconut milk

3/4cupcocoa powder

3/4cupdate paste*

2tspvanilla

2scoops100% pure powdered stevia

2Tpeanut butter (or almond butter for paleo)

For the green drizzle:

1/4cupreserved avocado/coconut mixture (see instructions)

2-3pinches100% pure powdered stevia

1-2dropspeppermint essential oil

1/8-1/16tspmatcha

For the chocolate drizzle:

1/4cupreserved chocolate mixture (see instructions)

3tspunsweetened almond milk

cacoa nibs (optional)

Instructions

For the base:

Combine all ingredients in a food processor and mix until the nuts are chopped fine and the ingredients just hold together when pinched between your fingers. Be careful not to over mix as the nuts will release their oils.

Pour into an 8x8 glass baking dish and press down firmly and evenly to form the base. Set aside.

For the filling:

Add the coconut milk and avocado to a clean food processor bowl and mix until smooth. If making the fancy version of the squares remove 1/4 of the mixture, add to a clean jar and set aside.

Add remaining filling ingredients to the processor and blend until smooth, scraping down the bowl a couple of times. If making the fancy version, remove 1/4 cup of the chocolate mixture, add to a clean jar and set aside.

Pour filling over the base, cover with foil and chill in the fridge for at least two hours to set. Cut into 16 squares and serve. Store in the fridge for up to two days (if they last that long 😉 )

For the fancy version of the squares:

Combine all green drizzle ingredients and mix thoroughly. Cover the jar with the lid and chill until ready to decorate the squares.

Thin the reserved 1/4 cup of chocolate mixture with almond milk. Cover the jar with the lid and chill until ready to decorate the squares.

Once the squares are chilled and set, pour the green drizzle into a piping bag fitted with a small round tip. Alternatively, you can use a plastic sandwich bag by spooning in the mixture, sealing and cutting off a tiny corner of the bag. Drizzle over the squares in a loose zigzag pattern.

Repeat for the chocolate drizzle using a clean bag. If desired, sprinkle cacao nibs over the squares.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

(contains affiliate links which help fund this blog at no cost to you 🙂 )

Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.

Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This linkwill save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping

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